Korean Kimchi Pancakes

  • Serves: 1
  • Prep: 5 mins
  • Cook: 7 mins
  • ★ ★ ★ ★ ☆

Ingredients

  • 2 British Lion eggs, beaten

  • 50g shitake mushrooms

  • 1 small clove garlic, sliced

  • 2 tsp soy sauce

  • 1 tbsp vegetable oil

  • 2 spring onions , chopped

  • ¼ courgette thinly sliced

  • 2 heaped tbsp kimchi

Method

Heat two small frying pans on a high heat.  Add 1 tsp of oil to a pan then add the garlic and mushrooms.  Fry for 2 minutes until taking on some colour, then season with a little soy sauce and set to one side.

Add the remaining oil to the other pan.  Add the spring onions and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2-3 minutes.  Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.
 

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4 / 5 rating (6 votes)

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